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crispy fried gizzards

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Crispy Fried Gizzards are a Southern favorite made with tenderized chicken gizzards that are seasoned, coated in a crispy flour mixture, and deep-fried until golden brown. When cooked properly, the gizzards become tender on the inside with a crunchy, flavorful crust on the outside. They make an excellent appetizer, snack, or main dish served with dipping sauces and classic Southern sides.

Recipe Information

  • Prep Time: 20 minutes
  • Simmer Time: 1½ hours
  • Frying Time: 8–10 minutes
  • Total Time: About 2 hours
  • Servings: 4–6
  • Difficulty: Easy
  • Calories: Approximately 420 per serving

Ingredients

For the Gizzards

  • 2 pounds chicken gizzards, cleaned
  • 6 cups water
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 bay leaf (optional)

Buttermilk Marinade

  • 2 cups buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon paprika

Crispy Coating

  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper (optional)
  • 1 teaspoon black pepper

For Frying

  • Vegetable oil, peanut oil, or canola oil (enough for deep frying)

Equipment Needed

  • Large pot
  • Dutch oven or deep fryer
  • Mixing bowls
  • Tongs
  • Wire rack
  • Paper towels
  • Meat thermometer (optional but recommended)

Instructions

Step 1: Clean the Gizzards

  1. Rinse the gizzards thoroughly under cold water.
  2. Trim away any excess fat, gristle, or tough connective tissue.
  3. Pat dry with paper towels.

Step 2: Tenderize

  1. Place the gizzards in a large pot.
  2. Add the water, salt, pepper, garlic powder, onion powder, and bay leaf.
  3. Bring to a boil, then reduce to a gentle simmer.
  4. Cover and cook for 1½–2 hours, or until the gizzards are fork-tender.
  5. Drain and allow them to cool slightly.

Tip: This simmering step is essential. It ensures the gizzards become tender before frying.

Step 3: Marinate

  1. In a bowl, combine the buttermilk, hot sauce, and paprika.
  2. Add the cooked gizzards and coat well.
  3. Cover and refrigerate for 30 minutes to 2 hours.

Step 4: Prepare the Coating

In a shallow bowl, whisk together:

  • Flour
  • Cornstarch
  • Seasoned salt
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Cayenne (if using)
  • Black pepper

The cornstarch helps create an extra-crispy coating.

Step 5: Heat the Oil

  1. Fill a Dutch oven or deep fryer with about 2–3 inches of oil.
  2. Heat the oil to 350°F (175°C).

Maintain this temperature for even cooking and maximum crispiness.

Step 6: Coat the Gizzards

  1. Remove the gizzards from the buttermilk, letting any excess drip off.
  2. Dredge each piece in the seasoned flour mixture.
  3. Press the coating onto the gizzards for better adhesion.
  4. For an extra-thick crust, dip them back into the buttermilk and coat them in the flour mixture a second time.

Step 7: Fry

  1. Carefully place the coated gizzards into the hot oil in small batches.
  2. Fry for 6–8 minutes, or until deep golden brown and crispy.
  3. Avoid overcrowding the fryer, as this lowers the oil temperature and can make the coating greasy.
  4. Transfer the fried gizzards to a wire rack set over a baking sheet to drain while keeping the crust crisp.

Serving Suggestions

Serve hot with:

  • Ranch dressing
  • Honey mustard
  • Barbecue sauce
  • Spicy aioli
  • Hot sauce
  • Lemon wedges

Pair with:

  • French fries
  • Coleslaw
  • Macaroni and cheese
  • Cornbread
  • Potato salad
  • Baked beans
  • Pickles

Tips for Perfect Fried Gizzards

  • Simmer until fork-tender before frying.
  • Use buttermilk for extra tenderness and flavor.
  • Cornstarch makes the coating lighter and crispier.
  • Fry in small batches to maintain the oil temperature.
  • Let the fried gizzards rest on a wire rack instead of paper towels to keep them crunchy.
  • If you have a thermometer, check that the oil stays close to 350°F (175°C) throughout frying.

Flavor Variations

Spicy Fried Gizzards

Add extra cayenne pepper and Cajun seasoning to the coating.

Garlic Parmesan Gizzards

Toss the hot fried gizzards with melted butter, grated Parmesan cheese, garlic powder, and chopped parsley.

Lemon Pepper Gizzards

Sprinkle with lemon pepper seasoning immediately after frying.

Nashville Hot Gizzards

Brush with a mixture of hot oil, cayenne pepper, brown sugar, paprika, garlic powder, and chili powder after frying.

Storage

Refrigerator

Store leftovers in an airtight container for up to 3 days.

Freezer

Freeze cooked (unfried or fried) gizzards for up to 2 months.

Reheating

  • Oven: Bake at 375°F (190°C) for 10–12 minutes until hot and crisp.
  • Air Fryer: Reheat at 375°F (190°C) for 4–6 minutes.
  • Microwave: Not recommended, as the coating will lose its crispness.

Approximate Nutrition (Per Serving)

  • Calories: 420
  • Protein: 29 g
  • Carbohydrates: 25 g
  • Fat: 22 g
  • Saturated Fat: 4 g
  • Cholesterol: 270 mg
  • Sodium: 760 mg
  • Iron: High
  • Zinc: High

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